. 2019 Nov 8;10:2597. doi: 10.3389/fmicb.2019.02597

TABLE 6.

Cinnamoyl esterase activity in cultures of O. oeni Oenos^TM previously grown in different culture media, in KH₂PO₄ buffer (0.15 M, pH 4.5, 9% EtOH) at 25°C supplemented with trans-caftaric acid.

Medium culture	Trans-caftaric acid (mg/L)		Trans-caffeic acid (mg/L)		*% trans-caftaric acid degraded*

	t0	t13	t0	t13
(1) Unexposed	13.72 ± 0.65	9.49 ± 0.62	0.25 ± 0.08	2.13 ± 0.25	31 ± 1^b
(2) 10% wine-exposed for 5 days and 10 h	9.33 ± 0.18	2.58 ± 0.15	2.45 ± 0.12	4.81 ± 0.15	72 ± 1^a
(3) 20% wine-exposed for 5 days and 10 h	12.65 ± 0.60	3.92 ± 1.38	1.50 ± 0.25	4.84 ± 0.54	69 ± 12^a
(4) 30% wine-exposed for 5 days and 10 h	11.82 ± 0.30	3.54 ± 0.58	1.67 ± 0.10	5.08 ± 0.13	70 ± 4^a
(5) 50 mg/L trans-caftaric acid for 5 days and 10 h	11.20 ± 1.36	7.92 ± 0.12	1.18 ± 0.08	3.24 ± 0.48	29 ± 8^b
(6) 20% wine-exposition for the last 10 h incubation	12.97 ± 0.00	2.30 ± 0.00	1.84 ± 0.00	6.28 ± 0.00	82 ± 0^a
(7) 50 mg/L trans-caftaric acid for the last 10 h incubation	14.89 ± 0.35	9.94 ± 0.94	0.33 ± 0.00	2.65 ± 0.01	33 ± 5^b

Values represent the mean of two to three values ± standard deviation. Values followed by different letters within a column are statistically significantly different at p < 0.05 using a Tukey’s–Kramer HSD test. t0 – immediately after trans-caftaric acid addition and before incubation. t13 – after incubation at 25°C for 13 h.